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1 Burnside Cooking and Food- Mexican
6 Local Warehouse Cooking and Food- Mexican
8 Remote Warehouse Cooking and Food- Desserts

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats

by

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats Cover

 

Synopses & Reviews

Publisher Comments:

After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine.

 

From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other.

 

Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane.

 

In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.

About the Author

FANY GERSON graduated from the Culinary Institute of America and has worked in kitchens worldwide, including Michelin three-star Akelare in Spain, Eleven Madison Park, and Rosa Mexicano in New York, where she developed their acclaimed modern Mexican desserts. Her work has been featured in Gourmet, NY Daily News, and New York Magazine.

Table of Contents

Acknowledgments  vi

Introduction  1

Ingredients Guide  5

Equipment Guide  17

 

Bebidas / Beverages  22

Dulces de Convento / Sweets from the Convents  38

Maiz / Corn  60

Dulces de Antaño / Heirloom Sweets  72

Pan Dulce / Morning Sweet Breads  94

Fruta / Fruit  120

Postres / Desserts  140

Delicias Heladas / Frozen Treats  168

Mexico Moderno / Modern Mexico  186

 

Sources  207

Bibliography  209

Index  210

What Our Readers Are Saying

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Average customer rating based on 4 comments:

eddyrobey, January 1, 2012 (view all comments by eddyrobey)
My Sweet Mexico by Fany Gerson is both amusing and very useful. Although most people in the U. S. A. are familiar with a few Mexican savory dishes, it is rare to see any of the many desserts which are so popular in that country. Of particular interest are the various ways of using fruits and vegetables for sweets almost unknown here. An example is the recipe for candied limes stuffed with coconut, a treat available everywhere in Mexico, and simple to prepare, but never seen North of the border, except in the homes of those who know that candies can come in many flavors. There are historical anecdotes on each category and individual recipes within it. The recipes are clearly written, and there is a section to help with ingredients. This is a loving introduction to wonderful treats, most of which can be made by anyone with a sense of adventure.
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eddyrobey, September 1, 2011 (view all comments by eddyrobey)
Authentic recipes, clearly written: for wonderful desserts. Many of these sweets are perfect for holiday gift-giving. Most of the ingredients are readily available, and the few exotic ones can be ordered by mail. There is nothing as memorable as homemade treats, and these will be a new experience for many who try them.
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ucbalexis, January 1, 2011 (view all comments by ucbalexis)
This book is as beautiful to look at as it is comprehensive in its scope of Mexican sweets. It has all of the things you'd expect--arroz con leche, churros-- as well as regional specialties that capture the essence of Mexico: pan de muerto, conchas, marinas, cocadas, mazapanes, alegrias and more. Understanding the food is, to me, an integral part of understanding the country. (Fany Gerson also includes lovely stories and histories with her recipes.) I am so excited to prepare these recipes and be transported to my favorite country in the world.
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Product Details

ISBN:
9781580089944
Author:
Gerson, Fany
Publisher:
Ten Speed Press
Author:
Anderson, Ed
Subject:
Courses & Dishes - Desserts
Subject:
Regional & Ethnic - Mexican
Subject:
Desserts
Subject:
Cooking and Food-Mexican
Publication Date:
20100931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
125 4-COLOR PHOTOS
Pages:
224
Dimensions:
10.16x7.82x1.08 in. 2.16 lbs.

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Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Desserts and Candy » General
Cooking and Food » Regional and Ethnic » Mexican

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